Wolfert, who has forty years of experience researching Moroccan food, has written the definitive book on their cuisine. Essays accompanying the recipes offer information about the essentials of Moroccan flavor and emphasize the accessibility of ingredients such as saffron, argan oil and Moroccan cumin seed. Beautiful photographs enhance the recipes and showcase Moroccan markets, textiles, mosaic tiles, communal ovens, souks and the people of this country. Recipes include tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. (jasbro)
Couscous and Other Good Food from Morocco 283 copies
The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and… 269 copies, 3 reviews
The Cooking of Southwest France: Recipes from France's Magnificent Rustic… 261 copies, 1 review
The Slow Mediterranean Kitchen: Recipes for the Passionate Cook 179 copies, 1 review
The Food of Morocco 119 copies, 1 review
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor… 71 copies, 1 review
Mediterranean Cooking 46 copies
Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and… (Contributor) 497 copies, 27 reviews
Food and Wine Best of the Best Cookbook Recipes 2006 Volume 9 (Contributor) 86 copies, 2 reviews
Secrets of the Great French Restaurants (Translator, some editions) 55 copies
Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (Recipes) 39 copies, 2 reviews
Ethnic Chicago Cookbook: Ethnic-Inspired Recipes from the Pages of The… (Contributor) 13 copies
Gifts from the Christmas Kitchen (Contributor) 9 copies
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